How to make yeast donuts on Make Donuts! Brigidini's Recipe. FreshTartSteph Recipe: Perfect Soft-Boiled Eggs - Twin Cities Taste - July 2012 - Minnesota. Kitchen Basics – Homemade Crème Fraîche. Crème fraîche is the sophisticated French cousin of sour cream.
Its texture is smoother and the flavor more subtle, not quite so sour, but still a bit sharp. Basic Cheesecake Recipe with Sweetened Condensed Milk. Jane Lear. Writing on Food and Travel. » APPLES: SHOPPING, COOKING, & EATING GUIDE. A visit to any farmers market this time of year will tell you that there are more apple varieties to choose from than ever before.
Ponedeljak dijeta: Istopite šest kilograma za samo 14 dana! - ŽIVOTNI STIL. Common Cooking Mistakes: Cooking Tips and Questions Answered. Zdravlje - Alternativa - 50 čenova luka protiv prehlade? How To Make Great Granola Every Time Cooking Lessons from The Kitchn. Previous image Next image Basic directions for making a great batch of granola, every time.
Gnocchi of a Different Color. Recipe for Mortadella from Chef Adam Stevenson of Earth & Ocean – Seattle, WA on StarChefs.com. INGREDIENTS 3½ pounds lean pork shoulder 2 pounds pork fat 68 grams salt 6 grams Insta Cure #1 curing salt 18 grams fresh garlic paste 30 grams dextrose 4 grams ground mace 2 grams ground coriander 2 grams ground cinnamon 2 grams ground cayenne 624 grams crushed ice 75 grams blanched pork jowl, pork fat or pancetta, diced into 3/8-inch cubes 61 grams shelled unsalted pistachios 4 grams coarsely cracked peppercorns 1 beef bung Chill the pork shoulder, fat, grinder parts, and food processor to 32ºF or less.
Grind the shoulder through a small die into the chilled food processor bowl. Grind the fat into a separate chilled bowl and refrigerate. Add the salt, curing salt, garlic paste, dextrose, mace, coriander, cinnamon, cayenne, and half of the ice to the meat. Blend the meat in the food processor to a smooth pink paste with a temperature of 42-45ºF. Once the meat is smooth add the remaining ice and the chilled ground fat to the food processor bowl. How to Make Gnocchi like an Italian Grandmother Recipe. The other night I took delivery of two huge, fragrant garbage bags full of basil thanks to Julia of Mariquita Farms.
I gave half of it away at my book signing, the other half we plucked and pureed into a grassy, green pesto. Earlier this year a friend came to visit from Genoa Italy, her mom taught us her homemade gnocchi recipe. I posted about the pesto we made to go with it earlier in the year, and as promised this post is the gnocchi how-to followup. The basil delivery was exactly the inspiration I was waiting for.... Gnocchi recipes aren't for the faint of heart. The platter of petite, potato pillows coated with glistening flecks of basil pesto that Francesca's mother made was beautiful. So in the version below, I incorporate just enough egg to act as a bit of a binder. If you are committed to trying the eggless version, try this version first. the next time around use half the egg, and the time after that go for no egg.
How to Stir-Fry Vegetables Cooking Lessons from The Kitchn. We are always trying to eat more vegetables, more greens! A quick stir-fry is one of the fastest, easiest, tastiest ways to make a last-minute vegetable side dish to suit any meal. Grace Young proved this to be true when she demonstrated a basic stir-fry recipe for us: Romaine lettuce leaves, warm and slightly wilted, tumbled in a sauce of garlic and chilies. After that — the same recipe and method, but this time with halved baby bok choy. We couldn't stop eating either of these. Here is a recipe and a stir-fry technique that any of us can take into our kitchens and adapt to just about any vegetable we find in the fridge. The technique for a vegetable stir-fry is the same no matter which vegetables you use. A whole-grain glossary — Twenty whole grains to cook and eat. Most people know brown rice when they see it, but what about all the other grains? It’s one thing to rattle them off, but it’s an entirely different matter to know their various nutritional profiles and how to cook them.
Then there’s the confusion of defining or classifying grains, as some grains that we call grains are not. True grains belong to the cereal grass family; for this glossary, however, I include edible seeds that share the nutritional properties of whole grains (quinoa, buckwheat, wild rice). Which grain is which? Homemade Tortilla Recipe. Corn tortillas or tortillas de maíz are a type of Mexican flatbread eaten by themselves or used to make tacos, enchiladas and quesadillas.
They are great for dipping, scooping and wrapping just about any kind of food and it’s easy to make tortillas at home. People always look at me like I have “m a s o c h i s t” tattooed on my forehead when I tell them I make my own tortillas. Then, when I tell them it’s less work to make them myself than to go and buy them, they conclude that the tattoo actually says “m o r o n”. But it’s true, the nearest grocery store that carries corn tortillas is 3 stops on the subway followed by a 20 minute walk. Plus they only seem to come in bags of 1000, so it’s inevitable that I will end up with fuzzy green frisbees at the back of my fridge. Equipment you'll need: corn tortilla recipe2 C masa harina 1/2 tsp salt kosher salt (less if using table salt) 1 1/4 C warm water Mix the salt and masa harina then add the water.
How to Make Buttermilk - 5 Simple Recipes. Updated November 06, 2014.
If you don't have buttermilk on hand, it's easy to apply a little kitchen chemistry to make buttermilk substitute from regular milk. Why Use Buttermilk? Usually buttermilk is used in recipes not just because it has a more complex flavor than regular milk, but because it is more acidic than milk. This allows buttermilk to react with ingredients such as baking soda or baking powder to produce carbon dioxide bubbles.
Sweetened Condensed Milk Substitute Recipe.